So, a couple of friends have sent me some recipes lately, and I wanted to say THANK YOU! If anyone else has a recipe that they would like to share for dinners (or any meal) that are YUMMY, EASY, and QUICK, please leave it in the comments or send me an email. :)
This was sent to me by my friend Carrie:
Chicken with Lemon, and Garlic
3 bone-in chicken breasts
Several cloves of garlic, whole, not peeled (the more, the merrier)
1 lemon cut in 4 pieces
Several sprigs of rosemary
Olive oil, and salt and pepper
Rinse chicken breasts and pat dry with paper towels. Rub a little olive oil on the chicken breasts and season with a little salt and pepper. I squeeze a little lemon juice over the chicken, not a lot. Then put the chicken, lemon pieces, garlic and rosemary into a 11 by 9 inch baking pan and cover with aluminum foil.
Bake at 375 for about 30 minutes, then remove foil and remove rosemary (it will burn if you leave it in). Then bake for another 10-15 minutes until browned and crispy. Chicken should be moist, but not pink if you cut into one, and juices should be clear.
Serve with garlic, you can squeeze the roasted garlic out of the peel and eat with the chicken, or put it on some bread with olive oil. Yummy! I serve this with a vegetable or salad.
And here's a link for Crockpot Chicken with Veggies (thanks, Shana!)
Addendum: I have to add one more recipe... a super delicious soup that Leora made us awhile back (except she left out the croutons and instead added a side of grilled mozzarella sandwiches, yummy!)...
Serves about 4
3 Weight Watchers points per serving
3 TBSP olive oil (divided)
1/2 white onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped into 1" pieces
2 medium carrots, chopped into 1/2" pieces
1-1/2 qts vegetable or chicken broth
1 can cannellini beans, drained & rinsed
4 whole canned tomatoes, quartered, plus some juice
2 cups rough chopped Swiss chard
4 C coarse bread, like French or Ciabatta, torn or cut to 1" pieces
Salt & pepper to taste
2 TBSP fresh cilantro, chopped
2 TBSP fresh basil, chopped
Parmesan cheese, grated for garnish
1. Heat 1TBSP olive oil and saute onion & garlic on medium heat 5 mins; add carrots and celery for 5 mins more.
2. Add broth and beans; simmer 15 mins
3. Add chard and tomatoes; simmer 15 mins
(Meanwhile, preheat oven to 350 deg; coat bread pieces with 2TBSP olive oil and sprinkle with salt. Toast 10-12 mins)
4. Add salt, pepper, basil & cilantro.
5. Serve soup with croutons and fresh grated parmesan